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Characterization of nanoencapsulated food ingredients

Other Authors: Jafari, Seid Mahdi.
Language:English
Published: London : Academic Press, 2020.
Series:Nanoencapsulation in the food industry ; 4.
Subjects:
Food > Analysis.
Nanobiotechnology.
Electronic books.
Online Access:ScienceDirect
Table of Contents:
  • 1.
  • Introduction to characterization of nanoencapsulated food ingredients /
  • Elham Assadpour, Hadis Rostamabadi and Seid Mahdi Jafari.
  • Section A:
  • Morphology of nanoencapsulated food ingredients:
  • 2.
  • Transmission electron microscopy (TEM) of nanoencapsulated food ingredients /
  • Hadis Rostamabadi, Seid Reza Falsafi and Seid Mahdi Jafari
  • 3.
  • Scanning electron microscopy (SEM) of nanoencapsulated food ingredients /
  • Khashayar Sarabandi, Pouria Gharehbeglou and Seid Mahdi Jafari
  • 4.
  • Confocal laser scanning microscopy (CLSM) of nanoencapsulated food ingredients /
  • Niloufar Sharif, Sara Khoshnoudi-Nia and Seid Mahdi Jafari
  • 5.
  • Atomic force microscopy (AFM) of nanoencapsulated food ingredients /
  • Zahra Emam-Djomeh, Ali Ebrahimi Pure and Monir Ebrahimi Pure.
  • Section B:
  • Size and surface characteristics of nanoencapsulated food ingredients:
  • 6.
  • Dynamic light scattering (DLS) of nanoencapsulated food ingredients /
  • Milena Martelli Tosi, Ana Paula Ramos, Seid Mahdi Jafari, et al.
  • 7.
  • Surface charge (zeta-potential) of nanoencapsulated food ingredients /
  • Yiming Feng, Sean Russell Kilker and Youngsoo Lee
  • 8.
  • Surface composition of nanoencapsulated food ingredients by X-ray photoelectron spectroscopy )XPS) /
  • Zahra Rafiee, Moahmmad Mejatian, Seid Mahdi Jafari, et al.
  • Section C:
  • Structural analysis of nanoencapsulated food ingredients:
  • 9.
  • X-ray diffraction (XRD) of nanoencapsulated food ingredients /
  • Seid Reza Falsafi, hadis Rostamabadi and Seid Mahdi Jafari
  • 10.
  • Differential scanning calorimetry (DSC) of nanoencapsulated food ingredients /
  • Hamid Gharanjih, Kalamadin Gharanjig, Seid Mahdi Jafari, et al.
  • 11.
  • Fourier transform infrared (FT-IR) spectroscopy of nanoencapsulated food ingredients /
  • Hamed Hosseini and Seid Mahdi Jafari
  • 12.
  • Nuclear magnetic resonance (NMR) spectroscopy of nanoencapsulated food ingredients /
  • Roya Koshani and Seid Mahdi Jafari
  • 13.
  • Small angle scattering (SAS) techniques for analysis of nanoencapsulated food ingredients /
  • Amparo López-Rubio, Marta Martínez-Sanz and Elliot Paul Gilbert.
  • Section D:
  • Physicochemical and rheological characteristics of nanoencapsulated food ingredients:
  • 14.
  • Optical analysis of nanoencapsulated food ingredients by color measurement /
  • Chi Ching Lee, Merve Tomas and Seid Mahdi Jafari
  • 15.
  • Rheological characterization of liquid nanoencapsulated food ingredients by viscometers /
  • Ioanna Mandala and Eftychios Apostolidis
  • 16.
  • Rheological analysis of solid-like nanoencapsulated food ingredients by rheometers /
  • Abdur Rehman, Qunyi Tong, Seid Mahdi Jafari
  • 17.
  • Spectroscopic and chromatographic analyses of nanoencapsulated food ingredients /
  • Özgür Tarhan and Seid Mahdi Jafari
  • 18.
  • Antioxidant activity analysis of nanoencapsulated food ingredients /
  • Atefe Maqsoudlou, Hossein Mohebodini and Seid Mahdi Jafari.

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